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By the time Napoleon fell from grace after his catastrophic defeat at Waterloo in 1815, Chicken Marengo could have followed the fate of other Napoleon-inspired dishes, such as fricassée d ...
Chicken Marengo is a French dish consisting of a chicken sautéed in oil with garlic and tomato, garnished with fried eggs and crayfish. [1] The dish is similar to chicken à la Provençale , but with the addition of egg and crayfish, which are traditional to chicken Marengo but are now often omitted. [ 1 ]
In Sweden as well as in Finland, the Napoleonbakelse (Napoleon pastry) is a mille-feuille filled with whipped cream, custard, and jam. The top of the pastry is glazed with icing and currant jelly. In Denmark it is called napoleonskage and in Norway napoleonskake, both meaning "Napoleon cake". [18] [19]
' milanesa in the Neapolitan style ' and named for José Napoli's restaurant [3]) was first made at a restaurant called Napoli, located near Estadio Luna Park, when a chef covered up a burned milanesa with cheese, ham and tomato. [4] [5] [6] The dish is sometimes made out of chicken breast, suprema napolitana.
The term comes from the French ragoût and reached the Emilia-Romagna region in the late 18th century, perhaps following Napoleon's 1796 invasion and occupation of those northern regions. [ 4 ] The first ragù as a sauce, ragù per i maccheroni , was recorded by Alberto Alvisi, the cook to the Cardinal of Imola (at the time maccheroni was a ...
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Chicken chasseur (lit. ' hunter's chicken ' ) is a French dish, known in France as poulet chasseur , poulet à la chasseur or poulet sauté chasseur . It consists of fried chicken served hot, with sauce chasseur , which is based on mushrooms, onions or shallots , tomatoes and wine, and may also contain stock and various herbs.
Coq au vin (/ ˌ k ɒ k oʊ ˈ v æ̃ /; [1] French: [kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.A red Burgundy wine is typically used, [2] though many regions of France make variants using local wines, such as coq au vin jaune (), coq au riesling (), coq au pourpre or coq au violet (Beaujolais nouveau), and ...